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Easy Panna Cotta Recipe with a Strawberry Sauce

This easy panna cotta recipe is one of those desserts you can throw together in a matter of minutes—minutes. That leaves a lot of time to do a lot of other things. Like clean up a carton of eggs that fell on your kitchen floor, start dinner over because you burnt it while cleaning up the spilled eggs.

Panna Cotta via Bakers Royale

Now, I’m naturally a clumsy person, but overloaded and pressed for time, I’m like a klutz in overdrive. It’s seriously amazing that I haven’t had worst kitchen disaster than spills and minor burns.

Back to the food . . . panna cotta is seriously one of the easiest desserts you can make. For this version I kept it simple by keeping the base a vanilla bean flavor and simply topping it off with a strawberry syrup and some whipped cream.

Panna Cotta by Bakers Royale

For a chocolate panna cotta recipe, check out the one I made here for the holidays. For a more detailed post about panna cotta, click here for this article from TheKitchn.


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Ingredients:

Panna Cotta

  • 1/2 cup milk
  • 1 1/2 teaspoon gelatin
  • 1 1/2 cup heavy cream
  • 4 tablespoon sugar
  • 1 teaspoon vanilla extract

Strawberry Sauce

  • 8 oz. strawberries, hulled
  • 3 tablespoons sugar
  • 2 teaspoon lemon juice, divided use
  • 1-2 tablespoons water

Directions:

To make Panna Cotta

  1. Pour 1/2 cup of milk into a bowl. Evenly sprinkle gelatin on top; set aside for two minutes.
  2. Place the cream and sugar  into a small saucepan and bring to a simmer (look for small bubbles along the edge of the pan). Add in vanilla; stir to combine.  Pour the mixture through a fine mesh sieve. Pour the gelatin mixture into the cream mixture and stir until gelatin is completely dissolved (mixture should be free of grit when rubbed between two fingers).
  3. Pour into stemmed glasses or ramekins. Chill for at least 2 hours or loosely cover and chill overnight. Finish with strawberry sauce and whipped cream.

To make strawberry sauce:

  1. Place strawberries, sugar, lemon juice and 1 tablespoon water (more if needed to thin out syrup) in a blender and puree. Transfer mixture to a saucepan over medium high heat and bring to a boil. Continue to boil until mixture thickens to syrup consistency. (If needed, transfer mixture back to blender for a final puree so syrup is smooth). Strain if needed. Set aside to cool.
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